Courgette Shakshuka

By Nikki Brown
November 6, 2017
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Author Notes: Shakshuka, the Middle-Eastern delight, where eggs are poached in a tomato-based dish, has been taken to the next level in this recipe by the addition of courgetti – which took the world by storm from dieters, low-carbers and those gluten-intolerant folks looking for a healthy alternative to spaghetti. Thankfully, there is no need for a spiralizer, as most supermarkets sell them ready-made these days (which is pretty eggciting), so all you need to do is follow this super-simple, low-calorie recipe and you will be Middle-Feasting on this perfect meat-free Monday supper in no time at all.

The recipe can be found here -
Nikki Brown

Serves: 4

  • 350 grams courgette/zucchini, spiralized or cut into thin strips
  • 100 grams white onion, diced
  • 50 grams red bell pepper, diced
  • 3 pieces cloves garlic, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin seeds
  • 400 grams diced tomatoes
  • 250 milliliters water
  • 2 pieces eggs
  • 1 piece Salt to taste
  • 1 piece Pepper to taste
  • 30 olive oil
  1. Heat a tablespoon of olive oil in a pan.
  2. Sautee courgette/zucchini for 3-5 minutes over high heat. Set aside.
  3. Add a tablespoon of olive oil in the same pan. Sautee onions and bell pepper for 2 minutes.
  4. Add garlic, paprika and cumin seeds. Sautee for another minute.
  5. Add tomatoes and water. Simmer for 5 minutes.
  6. Add courgette/zucchini into the pan.
  7. Season with salt and pepper.
  8. With a spatula, form a dent for the eggs into the contents of the pan.
  9. Crack the eggs into the dent.
  10. Cover and simmer for 3-5 minutes.

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